Name: GREEN APPLE PANCAKES
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 cups all purpose or gluten-free flour; ¼ cup granulated sugar or honey; 4 tsp baking powder; ¼ tsp baking soda; ½ tsp salt; 1 ¾ cup milk; ¼ cup butter, melted; 2 tsp vanilla; 1 large egg; A few drops of green food coloring (see below for how to make your own); 2 cups all purpose or; gluten-free flour; A few drops of; green food coloring; (see below for how to make your own); Green Apple Compote; 2 tbsp butter; 6 green apples, peeled and sliced; 1 ½ tsp minced crystalized ginger; 1 tsp cinnamon; ½ cup brown sugar¼ cup apple juice or (Jameson Whiskey to kick it up); Pinch of salt, to taste; 1 ½ tsp minced; crystalized ginger; ½ cup brown sugar; Optional Toppings; Maple syrup; Whipped cream or vanilla yogurt; Chef's Knife; Cutting board

GREEN APPLE PANCAKES

Jason Glover

Servings

Prep Time

15 minutes

Cook Time

30 minutes

Celebrate St. Paddy’s day with these festive Green Apple Pancakes! My favorite, fail-proof pancake recipe topped with an amazing apple compote. Also includes instructions on how to make your very own green food coloring!

Ingredients

2 cups all purpose or gluten-free flour
¼ cup granulated sugar or honey
4 tsp baking powder
¼ tsp baking soda
½ tsp salt
1 ¾ cup milk
¼ cup butter, melted
2 tsp vanilla
1 large egg
A few drops of green food coloring (see below for how to make your own)
2 cups all purpose or
gluten-free flour
A few drops of
green food coloring
(see below for how to make your own)
Green Apple Compote
2 tbsp butter
6 green apples, peeled and sliced
1 ½ tsp minced crystalized ginger
1 tsp cinnamon
½ cup brown sugar
¼ cup apple juice or (Jameson Whiskey to kick it up)
Pinch of salt, to taste
1 ½ tsp minced
crystalized ginger
½ cup brown sugar
Optional Toppings
Maple syrup
Whipped cream or vanilla yogurt

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Chef's Knife
Cutting board
Large bowl
Large skillet
Saucepan
*To make your own green food coloring, combine about 2 cups spinach and ½ cup water in a sauté pan. Heat over medium-low until the spinach is wilted. Transfer to a small food processor and blend until smooth. Strain through a fine mesh sieve and refrigerate until ready to use.

Directions

To make the apple compote, melt the butter in a saucepan over medium heat.
Stir in the remaining ingredients and bring to a simmer.
Cover and simmer over low heat for 30-45 minutes, stirring occasionally.
For the pancakes, combine the flour, sugar, baking powder, baking soda, and salt in a large bowl.
Make a well in the center of the dry ingredients and add the milk, melted butter, vanilla, egg, and food coloring.
Whisk the ingredients together until mostly smooth (a few lumps are fine). The batter will be thick. If it’s too thick, you can add a bit more milk to thin it out.
Heat a large skillet over medium-low heat and coat the pan with butter or oil.
Pour about ¼ cup of the batter into the center of the pan and smooth it out with the back of a spoon.
Watch for bubbles to appear, then flip and cook on the other side until golden.
Repeat with the remaining batter. (I like to place the finished pancakes on a baking sheet, cover with foil, and keep warm in a low oven.)
Serve with a scoop of the apple compote over the top, a drizzle of maple syrup, and some whipped cream or vanilla yogurt, if desired. Enjoy!